El Dorado

HISTORY

Dorado State was born in Boyacá, a region where coffee production is not yet as deeply rooted as in other coffee-growing areas of Colombia. Larissa Aragón supports the region’s smallholder farmers, working to develop quality coffee growing in a territory with great potential still to be discovered.

The farms are small, with an average size of less than one hectare, so the harvests of different producers need to be brought together to create a regional blend that represents the profile of the area. Several varieties are grown on these farms, including Colombia, Tabi, Yellow Bourbon, Typica and Caturra. Work is also currently underway to improve the processing facilities and raise quality standards during processing.

PROCESS

Selection begins on the farm itself, with a meticulous picking of ripe cherries during a late harvest. The cherries are then sorted by flotation to remove unripe and semi-ripe fruit.

The cherries undergo 18 hours of oxidation before being depulped by hand. The coffee then goes through a 72-hour anaerobic fermentation in GrainPro bags and is finally washed. Drying takes place in parabolic dryers for about nine days, depending on weather conditions, followed by a two-week stabilization period on the farm.